Bliss Ball Fondue
Bliss Ball Ingredients
- 1/2 cup raw cashews
- 1/2 cup dessicated coconut
- 1 tbs Mayvers Food Tahini
- 6 medjool dates , pitted
- 1/2 tsp vanilla extract
- A pinch of Himalayan salt
Chocolate Ganache Ingredients
- 100g Dark Chocolate, chopped (I love using Loving Earth Dark Chocolate as its free from refined sugar)
- 60g Coconut cream
Toppings
You can use whatever toppings you like but here are a few suggestions:
- Yellow coconut (combined 1/2 cup desiccated coconut with 1 tsp turmeric)
- Cacao Nibs
- Chopped up nuts
- Desiccated Coconut
- Bee Pollen
- Goji Berries
- Freeze dried fruit
If you like before you place the bliss balls into the fridge to set, you can poke half a straw in each one. Alternatively just place skewers on the tray when serving.
Method
- Add all ingredients to your Thermomix or food processor and whizz until combined and sticky
- Roll into balls and then roll in extra coconut
- Place in the fridge to set for 1 hour
- While the balls are setting add the chocolate add coconut cream to your Thermomix or a small pot and combine over low heat until smooth. (TM 3 mins, 80 degrees, speed 1)
- Pour ganache into a small ball on a platter with the toppings of your choice and the bliss balls for guests to make their own creations
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